Easy Pastrami Recipe
Juicy, fall apart pastrami smoked in the comfort of your own backyard.
Servings: 2
Calories: 412kcal
Ingredients
- 1/2 cup kosher salt
- 1/2 cup sugar
- 2 tsp pink salt see note
- 2 tbsp pickling spice see note
- 2 lb beef brisket fat trimmed
Instructions
- In a large saucepan, make a brine by bringing 4 cups of water to a boil. Add salt, sugar, pink salt, and pickling spice. Stir to dissolve and then remove from heat. Allow to cool.
- Transfer to a container large enough to hold your brisket(s). Add the cooled brine, and then top up with cool water as needed. Weigh down with a small plate, then store in the fridge for 5-7 days, flipping halfway.
- Transfer the pieces of beef you want to smoke to a plate or metal tray. Place on top of wood chips in an airtight, heatproof container and heat on an outdoor grill for about 2-4 hours.
- Enjoy as is, with lots of mustard, pickles, and bread.
Notes
Pink salt can be found on Amazon.
You can make your own pickling spice mix, here's mine:
- 1 tbsp mustard seed
- 1 tbsp coriander
- 1 tsp white pepper
- 1 bay leaf, torn up
- 1 cinnamon stick, broken up
- 1 tsp cloves
- 4 cardamom pods
- 1/2 tsp sichuan peppercorn (very optional)
Nutrition
Serving: 10oz | Calories: 412kcal | Carbohydrates: 1g | Protein: 61g | Fat: 16.3g | Saturated Fat: 7.5g | Cholesterol: 190mg | Sodium: 2478mg | Potassium: 588mg | Fiber: 0.01g | Sugar: 0.3g